I do love a good tart.
You see, I’m laughing already. I really don’t think that my love of a good tart has much to do with food, really, more that I find the name an endless source of amusement.
Tart tart tart. here is Mrs. P, with her tasty tart. Would you like some tart? It’s a little bit spicy…
*combusts with mirth*
Childish giggling at the name aside, tarts, I find are awfully good for a spot of informal catering. They have that quality of being able to be brought to the table to rapturous applause (even if it is only in my head), and I find there really is something a little special about that.
I made this particular tart for a gathering of the families. We go to France together very early in the morning, and it was one last chance to prove that we aren’t all going to kill each other.
For the tart making, I even decamped the Little Pink Kitchen to the mother-in law’s Big Cream Kitchen.
A Big, Cream Kitchen, indeed.
I feel like I have cheated a little bit on you guys, and I am very sorry for the wrong I have done.
Rest assured I came home and gave all my lovely pink things a little stroke. I think they have forgiven me.
I’ll report back on how the whole ‘family holiday’ thing goes in a week, once I have apologised to my kitchen for using a LITTLE FRENCH KITCHEN for a whole week.
For now, here is the tart I made for that dinner.
Firstly, I poured a glass of champagne, I was making champagne jelly and it would have been rude not to finish it off.
I then got a butternut squash. And laughed.
Because as well as finding the word ‘tart’ amusing, I also find butternut squashes highly amusing vegetables.
The fun never ends with me.
After I composed myself, and took a swig of champagne, I peeled and chopped the butternut squash.
I suggest you do the same.
Both the champagne and the chopping.
Before putting it on to steam. I guess roasting the thing is an option, too. If you are feeling fancy.
I like to live out my fanciful whims through swigs of champagne, rather than butternut squashes, but I shall leave that decision to you.
Take a big bag of spinach.
To the gods of organic, free-range spinach, I am very sorry.
I bought a bag in Sainburys.
As well as cheating on my kitchen, I cheated on my morals.
Goodness only knows what will happen in France. It’s likely to be OFF THE HOOK, no matter.
evil, supermarket bought vegetable spinach…
And put it in a pan with some butter.
I forgot to take a picture of the butter, but rest assured, it’s there.
It usually is.
After it is all nicely cooked down, grate in a LOT of nutmeg, and add some salt and pepper if you are that way inclined.
Then put the spinach in a sieve, to drain out excess water.
By this stage, your butternut squash should be cooked.
Put it in a bowl and mash it up.
Mash it up goooooooood, baby.
Add some lovely spices, along with some salt.
And a big dollop of creme fraiche.
And then mix it all up.
Mix it up gooooooooood, baby.
Move kitchens to your mother-in-laws at this point if you really want.
But be sure to melt some butter.
Use the butter to grease a baking tray, before adding a sheet of filo pastry.
Then add more butter, and another sheet.
You want about 3 or 4 sheets of pastry.
Then add the drained spinach mixture.
Before laying yet another 3 or 4 sheets of pastry and butter.
Then, add the spiced squash mixture.
If you fancy it, a layer of feta or goat’s cheese would be delicious here, but there are some anti-cheese types in my family, so I didn’t bother.
Top with another 3 or 4 layers of pastry and butter…
And then mark with a knife into portions.
Bake in a lovely hot oven until golden brown.
And then serve.
On a GREEN plate.
Honestly *shakes head*
And with that, I am off on my holibobs.
See you guys soon!
Spinach and butternut squash tart
Cooking time 1 hour. Serves 8.
2 packs filo pastry
1 butternut squash
260g pack spinach
2 tbsps creme fraiche
Half a nutmeg
2 tbsps dried coriander
2 tbsps dried cumin
2 tsp ras el hanout
Salt and pepper
1. Peel and chop the squash, and steam until tender. This should take about 15 minutes.
2. Chop the spinach, and cook in a knob of the butter until wilted.
3. Grate in the nutmeg and add salt and pepper to taste.
4. Place in a sieve and press down, squeezing out excess water.
5. Once the squash is cooked, mash with the spices and creme fraiche, seasoning if necessary.
6. Melt the butter.
7. Brush the bottom of a baking tray, add a layer of filo, and totally cover with more butter.
8. Repeat until 3 layers are built up.
9. Add the spinach, covering with three more layers of butter and pastry.
10. Spread the butternut squash over the pastry, and then cover with three more layers of butter and pastry, finishing with butter.
11. Lightly score the tart into sections.
12. Bake at 180 degrees for 30 minutes, or until golden brown.